Vege-Strip Steak Egg Noodle Stroganoff

This stroganoff recipe is loosely based on Peggy Ray's stroganoff recipe in the Tyler SDA Cookbook. Peggy's a terrific cook and the recipe was a good starting point, making it easy to modify. I don't use the onion soup because it makes it a little salty and I don't need the salt at this stage of my life. It's hard to keep any leftover stroganoff around. People can't stop getting into it.

INGREDIENTS:

• Morningstar Farms Vegetarian Steak Strips (Choplets also work great for this recipe)
  
• 1/2 Chopped onions
• Egg noodles
• 6 oz sour cream
• Sliced fresh mushrooms
• Mushroom soup
• 1 Tsp. beef seasoning in 1/4 cup hot water
• 1/2 package of Lipton Onion Soup Mix (optional)
• Butter, margarine, olive oil
• Small can of sliced olives 
• Cup of crushed potato chips 

DIRECTIONS:

1. Caramelize onions in a skillet while cooking the egg noodles according to directions.
   
   
2. Cook the noodles slightly al dente' and drain.
   
3. Dice onions and slice mushrooms and add to onions before they are quite caramelized.
   
4. Add water and beef seasoning when mushrooms and onions are well cooked. 
5. Add 1/2 bag of Vegetable Steak Strips and cook well.
6. Add can of mushroom soup and sour cream and stir mixture well and heat till it bubbles.
7. Add sliced olives, stir well. 
   
8. Pour noodles into large casserole dish and stir in sauce.
   
9. Sprinkle crushed potato chips over the top of the casserole and cover with foil.

SERVING DIRECTIONS:


Put in the oven at 170 degrees and heat before the potluck. Keeps well in the fridge overnight and actually tastes better the next day if you make it on Friday.  Morningstar Farms' meal starter frozen vegetarian meat alternatives are really useful, given that you can buy them at Walmart and various grocery stores - handy if there isn't a nearby health food store.

© 2017 by Tom King